Jujube Rolled Bread

Name: Jujube Rolled Bread
Total time: 1 h 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 120g High-gluten flour; 30g Low-gluten flour; 10g Caster sugar; 1 teaspoon Yeast (dry); 6g milk powder; 1/2 teaspoon salt; 15g egg; 80g water; 15g butter; 80g Jujube Stuffing

by Junzhi

4.9 (1)

Favorite

Difficulty

Easy

Time

1h 30m

Serving

2

The dough of sweet bread is often very similar. Although all kinds of sweet buns look dazzling, they are usually made from just a few kinds of dough, because different fillings are added. Different modeling methods are used to create many attractive varieties.
Therefore, every time you learn one more method of bread shaping, it is equivalent to learning one more bread. For example, the dough is rolled up. It can be rolled into the bean paste rolls posted in the blog, or rolled into today's jujube paste rolls. Different rolling methods have their own characteristics and each has its own excitement.

Jujube Rolled Bread

1. According to the general bread making method, the dough materials are kneaded into a ball, kneaded to the expansion stage where the film can be pulled out, covered with plastic wrap or a damp cloth, and the first fermentation is carried out at room temperature. Ferment until the size becomes about 2.5 times (it takes about 1 hour at a temperature of 28 degrees), press the fermented dough out of air by hand (or knead it vigorously until the air in the dough is discharged). Divide the dough into 4 parts, knead it into a circle, and leave it at room temperature for 15 minutes of intermediate fermentation

2. Divide the jujube paste filling into 4 portions. The fermented dough in the middle is pressed into a flat circle, and a piece of jujube paste is placed in the middle and wrapped

3. The wrapped dough is closed facing down and placed on the chopping board to roll it into an oval shape with a rolling pin; use a knife to make a diagonal knife pattern on the oval shape as shown in the figure. Just cut the jujube paste filling, you don't need to cut it completely

4. Turn the dough over with the bottom side up and roll it up along the long side; then roll the rolled dough into a circle. Pinch the end to the end tightly

5. Put the shaped dough on the baking tray, and ferment the dough for the second time (the best fermentation environment: temperature 35-38 degrees, humidity 85%, about 40 minutes); until the dough becomes twice as large as the original. The surface of the fermented dough is brushed with a layer of egg liquid, put in a preheated 175℃ oven, and bake for about 15 minutes, until the surface is golden brown.

Tips:
1. Jujube paste stuffing can be sold in the market, and can be bought in many supermarkets. But it is more recommended to make homemade jujube paste filling, which is more delicious. Don't worry;
2. The jujube paste filling can also be replaced with bean paste filling, purple potato filling and other fillings;
3. When winding the dough into a circle, the place where the end is connected must be pinched tightly, otherwise it will easily fall apart during the final fermentation.